Total Time
22mins
Prep 10 mins
Cook 12 mins

Chicken and veggies kicked up with ginger. Delicious served over plain brown rice.

Ingredients Nutrition

  • 2 teaspoons cooking oil (I use olive oil)
  • 34 lb chicken breast, boneless, skinless, cut into bite sized pieces
  • 1 cup carrot, thinly sliced
  • 1 cup mushroom, thinly sliced
  • 8 ounces sliced bamboo shoots, 1 can drained (or shoe string type)
  • 12 cup snow peas, sliced in half
  • 12 cup pea shoots (optional)
  • 14 cup chicken broth
  • 14 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar (I use Splenda)
  • 1 tablespoon fresh gingerroot, grated
  • 1 teaspoon sesame oil
  • 12 teaspoon pepper, freshly ground
  • 2 cups bok choy, chopped
  • 1 cup sweet red pepper, chopped
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Directions

  1. Heat cooking oil in a large saucepan (or wok), on medium high; add the chicken, cook uncovered 2 to 4 minutes, stirring occasionally until no longer pink.
  2. Add next 12 ingredients; stir to mix, bring to a boil, reduce heat to medium, simmer gently partially covered for 2 to 4 minutes until carrot is almost tender crisp; do not overcook.
  3. Add bok choy and sweet red pepper; stir and cook covered another 2 to 4 minutes, just until bok choy is limp and veggies are tender crisp.
  4. Whisk cornstarch into cold water, in a small bowl; add to chicken mixture; heat and stir until simmering and thickened.
  5. Serve over brown rice if desired.
Most Helpful

5 5

This was delicious. The seasoning/flavor was just right. Not overpowering, but tasty and light. I subbed celery for the bok choy, and snap peas for the snow peas.